Coconut Macaroons and Oatmeal Raisin and Spice Cookies

Makes about 20 cookies

2 egg whites
1 cup sugar (preferably superfine)
2 cups unsweetened shredded coconut
1 teaspoon vanilla extract
Baking parchment paper

1. Preheat oven to 325°.
2. Place egg whites in a medium to large bowl. Beat egg whites with an electric beater on high with a whisk attachment (or with a whisk by hand) until foamy and sort of stiff.
3. Beat in sugar.
4. Scrape bowl.
5. Add vanilla on lower speed.
6. Add coconut on low speed, scrape bowl.
7. Cover baking sheet with ungreased parchment paper. If using baking sheets without sides, secure the parchment paper with a binder clip.

Oatmeal Raisin and Spice Cookies​
Makes about 50 3” thin crisp cookies

2 sticks of unsalted butter, softened
1 cup of dark brown sugar
½ cup of white sugar
2 eggs
1 capful of vanilla extract
¾ cup of flour
1 teaspoon of baking soda
A pinch of salt
2 teaspoons of cinnamon
1 well rounded teaspoon ground nutmeg
1 well rounded teaspoon ground clove
2 cups of oatmeal
1 cup raisins
Baking parchment paper

1. Preheat oven to 350°.
2. In a large bowl cream the butter and sugars together.
3. Add the eggs and vanilla and mix well.
4. ​Add the flour, baking soda, salt, spices to the batter slowly mixing all the while. Scrape bowl repeatedly to assure incorporation.
5. Add oatmeal to the batter and mix well.
6. Add the raisins and mix well again.
7. ​Cover baking sheet with ungreased parchment paper. If using baking sheets without sides, secure the parchment paper with a binder clip
8. Test results by spooning one teaspoon of the batter onto the prepared baking sheet to see if the dough produces a cookie of the thickness you want. If not, add another heaping tablespoon of flour to the dough and blend well. Try again.
9. ​When the dough is of a desired consistency, drop 1 teaspoon for each cookie, staggering them across the length and breadth of the baking sheet.
10. Bake for approximately 10 minutes, peeking when you begin to smell them.
11. ​If the cookies merge into one another, simply use a sharp knife to separate them when they are done.
12. Cool cookies about 5 minutes to avoid breakage before you lift them with a spatula onto a cooling rack.